Pumpkin Ginger Cookies

By: Dr Rachel Enright
Pumpkin Ginger Cookies


  1. Preheat oven to 180°C. Line a large baking sheet with parchment paper and set aside.
  2. In a stand up mixer or large bowl, add the coconut oil, pumpkin puree, sugar, egg and vanilla extract. Mix until well combined and smooth.
  3. Next add in almond flour, coconut flour, baking soda, spices and salt. Mix well, then add in the ginger.
  4. Put dough in the fridge for at least 10 minutes.
  5. Next use your hands to form dough into tablespoon sized balls. Roll in cinnamon-sugar coating, place on cookie sheet, and then slightly flatten each dough ball with the back of a small glass. Keep a little thick so they are chewy.
  6. Bake for 8-11 minutes.
  7. When done, remove from oven and transfer to a wire rack. Allow cookies to cool completely before serving.
  8. Makes about 12 cookies.

Extra Notes

You have the option to use ¼ cup grated fresh ginger in place of crystallized ginger.
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